Do I need to gut. How to handle and store poultry carcasses, how to properly gut the chicken after slaughter? Do I need to gut the fish before smoking

Compliance with the temperature regime, the duration of processing, the order of performing operations is a guarantee of obtaining a carcass completely ready for storage.

Exsanguination

After slaughter, the bird is immediately hung upside down. This operation allows you to completely bleed the chicken carcass.

The time allotted for this operation is from 1 to 2 minutes. The length of time that chickens are suspended depends on:

• bird species;
• bird species;
• method of slaughter.

Pen department

There are two ways to separate the nib: dry and wet. The second method is used more often. Hot water makes it easier to separate the nib.

Water temperature for processing young poultry - from + 51C to + 53C... They are dipped in water for 1 - 2 minutes. It is permissible to immerse an adult bird in hot water with a temperature of + 55C to + 60C for 30s.

First, remove the largest, toughest feathers from the tail and wings. Next, pluck the abdomen, legs, shoulder area and neck. Small feathers are removed much easier after heat treatment than with a dry method.

Down and feather processing

Feathers are sorted out, sorted by size: in one container - large, in another - down and small feathers.

Feathers and down are valuable raw materials. It is used for filling mattresses, pillows (fine feather), for sewing collars, hats (down feather).

Feathers are cleaned in the following way:

• washed in warm water with a solution of detergents;
• rinse well to remove any soap or powder residue;
• wring out;
• dried for 48 hours. Recommended drying temperature: + 70C… + 80C. Final moisture percentage: 12%.

You can dry a feather well at home using large gauze bags. The bags are filled with feathers and hung from the ceiling in dry, well-ventilated rooms.

Shake the bag several times during the drying process to avoid caking of the contents. To store the pen, you need to choose a place with good ventilation and low humidity.

Bird gutting

Before gutting, clean the mouth from blood residues. The bird's throat is squeezed and, moving the fingers, squeeze the clot. After the blood plug comes off, the incision site is thoroughly cleaned of blood drops.

The beak is wiped dry. A paper swab is made and inserted into the oral cavity. The beak and legs are well washed, wiped and gutted by the chicken.

Internal organs are removed. Most of them are used later. By-products - heart, liver, stomach without a shell, are tasty and healthy. They are eaten. The lungs, esophagus, spleen, trachea, ovaries and testes are boiled, crushed and used to feed poultry.

After removing the insides, the head is cut off along the second cervical vertebra, the legs are cut off to the heel joint, and the wings are cut off to the elbow joint. The processing is over.

The bird is thoroughly washed in cold water, leave at room temperature for 2 - 8 hours. During this time, the chicken carcass completely cools and the meat matures. It acquires a pleasant smell, becomes juicy and tender.

Rigor mortis in birds sets in fairly quickly. It is enough to withstand a gutted young bird from 2 to 4 hours, old chickens - up to 8 hours. Further, the chicken can be eaten or stored.

Storing chicken meat

The methods of storing chicken are different. Distinguish between short-term and long-term storage.

Short-term

3-5 days. Chicken carcasses are placed in the refrigerator. Temperature: from 0C to -4C. If you don't have a refrigerator, think back to the old-fashioned way to preserve chicken. Saturate a clean cloth with vinegar and wrap the meat. The fabric must remain damp.

Long term

2-3 months or more. For long-term storage, the bird must be prepared in a special way. There are several ways to prepare poultry for long-term storage.

Preparation methods

Freezing

Within 12-18 hours, the carcasses are gradually cooled to a temperature of -2C ... -4C. After that, freeze is carried out at a temperature of -12C to -18C.

Ice carapace

In winter, villagers keep gutted chickens in an ice crust. Nothing complicated:

• chickens are taken out into the cold, dipped in water;
• freeze in the air;
• dip again;
• freeze again;
• the process is repeated up to 4 times, until the chicken is completely covered with a crust;
• wrap the carcass in parchment. Store at temperatures from -5 to -8C.

A layer of ice protects the carcass from microbial penetration. The bird can be stored in an ice shell for up to 2-3 months. Sprinkle the carcasses with straw or sawdust.

Be sure to take the ice chickens box out into the cold. Defrost poultry gradually before cooking. This will preserve the quality of the meat.

Salting

A gutted carcass can be salted in a strong saline solution. For 1 kg. birds will need 150 ml. solution.

Step by step:

1. 300 g of table salt is well dissolved in a liter of water;
2. using a syringe, pour a saline solution through the bird's mouth;
3. bandage the neck well;
4. hang the carcass by the legs;
5. leave for 20 hours at temperatures of + 22C ... + 23C;
6. at the end of the period, the brine is drained;
7. kept in the cold.

Tip: The strength of the solution is easy to check. If boiled egg does not sink, which means you have put enough salt.

Dry salting

With this method of salting, meat can be stored for more than six months. The prepared chicken is rubbed with salt and put into a barrel. Each carcass is well sprinkled with salt.

Store in a cellar. After 2-3 weeks, take out the bird, add spices to the salt: black pepper, clove buds. Lay a bay leaf if desired. The process of laying the chicken is repeated. The barrel is put back into the cellar.

Smoking

A popular way to store chicken carcasses for a long time. Procedure:

• chickens are salted dry, after cutting along the chest line;
• salt (1kg) is mixed with sugar (20g) and ground black pepper (5-10g). This amount of salt is calculated for 10 medium-sized chickens. After 2 days, a load is placed on each carcass. Weight: 2-3 kg for every 10 kg of chicken;
• small birds are salted up to 4 days, large ones - up to 6 days. Salt is washed off from the carcass under cold water and dried at room temperature;
• if you want to consume meat after a short period of time, use hot smoke with a temperature of up to + 80C. Maintain this temperature for the first hour. In the next 2-3 hours, reduce the heat and bring the temperature to + 35C ... + 40C;
• for long-term storage of chicken carcasses, smoking with cold smoke with a temperature of + 20C is more suitable. The process is long - up to 3 days;
• finished carcasses must be well wiped off from soot and soot. Store smoked meats at a temperature not higher than + 5C. The room must be dry.

Canning

Simple, fast, delicious. Cooking process:

1. cut off all the fat, reheat over low heat for 45 minutes - 1 hour;
2. the chicken is boiled until cooked, put in processed, steamed, clean jars;
3. the prepared meat is poured with chicken fat. It covers the meat with an airtight film. If there is not enough fat, goose or duck ghee is added;
4. white paper is moistened in alcohol or vodka, the cans are covered and tied tightly with twine. Store homemade canned chicken in the cellar.

If you breed chickens for nutritional and delicious meat, tune in from the very beginning that you will have to slaughter the bird, process it and engage in further processing of carcasses. The correct mental attitude is very important.

After slaughter, gut the bird, butcher it and think about how to store it. It would be reasonable to prepare part of the meat for use in the near future, and prepare the rest for long-term storage. Then you will be provided with valuable dietary meat for a long time.

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Many of us love fish, but difficulties with cutting and short shelf life often push us away from buying it.

site found out what the professionals advise to keep the fish fresh and enjoy fish delicacies every night. And what does not look like fresh fish, which unscrupulous sellers are trying to sell.

1. Do not store in a bag

Do not store fresh fish in a plastic bag for a long time, it will suffocate and rot faster because of this. Waxed paper works best for storage, but not newspaper.

3. It is necessary to gut

The fish is spoiled not from the head, but in general, from the insides. Before storing a whole fish in the refrigerator, you need to gut it and remove the gills. In order not to bother with the purchase, you can ask to cut it at the store.

4. Remove excess moisture

Freshly gutted fish should be rinsed with water to remove any dirt. Then wipe on all sides to remove all excess moisture. The less moisture remains, the longer the fish will last when frozen.

4. Choose the right place in the refrigerator

It is good to store fish in the coldest place. The signs on the refrigerator will tell you where it is. In most refrigerators, this is the top shelf.

5. Put on ice

It is recommended to store fish between 0 ° C and 3 ° C. But usually the temperature in the refrigerator is about 5 ° C. In such cases, ice will help. It is necessary to cover the fish with ice from above and below. But it is important to make sure that the ice does not melt - the fish will quickly deteriorate in the water.

6. Use natural preservatives

Salt and lemon are also great natural preservatives. Salting the fish or sprinkling lemon juice, you can keep it fresh longer, make the meat juicy, and the taste - refined.

7. Use oil

8. Refrigerate before freezing

Before sending fish to the freezer, it is a good idea to first chill it in the refrigerator in an airtight bag. The secret to good freezing is uniformity. Small pieces freeze more evenly than large pieces.

9. Choose fresh or frozen

Still, you shouldn't buy fresh fish to freeze it yourself. If this is not done correctly, you can disrupt the cellular structure and dry it out. Better to buy frozen immediately. Industrial freezers are better than home freezers in this regard.

10. What stale fish looks like

All of the above tips will not help much if you initially come across stale fish. Take a closer look at it before buying. Signs of poor quality fish:

• Strong fishy or ammonia-like odor - paradoxically, fresh fish hardly smells like fish.
• The eyes are visibly sunken, dimmed, and have acquired a gray color.
• The gills are dirty gray, brown, yellowish or pale in color. Possibly covered in mucus.
• The scales are dull, crumbling and easily separated from the carcass.
• The abdomen is swollen.
• The meat is easily separated from the skeleton
• With a little pressure, dents remain on the carcass, which do not smooth out for a long time.
• The carcass itself is very sticky, fish mucus collects in clots.
• Fillet with ragged edges, opaque, stained or bruised.
• The tail of the frozen fish is curled upward or looks dry.

Frozen fish that is peeled, crumpled or out of shape.

BOWEL

BOWEL

who, what, to choose insides, intestines or giblets. They do not fry the snipe without gutting, they say about the fish to plastat, flog. Gut the pig. Gut the birds, cook. The game is gutted. They gutted the whole house, ransacked, searched. -sya, suffering. Gutting, action according to ch. Giblets husband. or plural giblets and offal, in general the insides of animals, belly; but the head ones are excluded, the chest ones are rarely included, the more abdominal ones; pectorals are called gander, liver, root. Fish giblets should have a liver, and bird giblets should have legs, necks and heads. Giblet soup. Pootrokhovina women., Pl., Psk. offal. The gutter and gutter, on the gangs, the worker who gutters the fish.

Dahl's Explanatory Dictionary... IN AND. Dahl. 1863-1866.

See what "GUT" is in other dictionaries:

GUT, gut, gut, unsover. (to gut) who what. To cleanse from entrails, from offal. Gut the game. Gut the fish. Gut the chicken. || transfer Anatomize (joking). Gut the dead. "Gutting someone's dead body." A.K ... Ushakov's Explanatory Dictionary

GRIND, shu, sew; shenny (yon, yena); unverified. 1.who (what). Peel off giblets. P. game, fish. 2.translated that. Take out, shake out the contents (usually about the stolen; simple.). P. suitcases. P. other people's pockets. | sover. gut, shu, shish; ... ... Ozhegov's Explanatory Dictionary

See cut 4 Dictionary of synonyms of the Russian language. Practical guide. M .: Russian language. Z.E. Aleksandrova. 2011 ... Synonym dictionary

Shu, shish; gutted; shen, shena, sheno; nsv. who what. 1. (St. gut). To cleanse from entrails, from offal. P. duck. P. fish. / Shuttle. Operate. I've been gutted twice already. 2. (St. gut). Spread. Take out, shake out the contents ... ... encyclopedic Dictionary

bowel- shu /, shi / shh; gutted; shen, shena /, sheno /; nsv. see also. gutting, gutting someone what 1) a) (St. you / gutting) To cleanse from entrails, from offal ... Dictionary of many expressions

bowel- GUT IT, Nesov. (Sov. gut), who what. Remove (remove) the insides, offal from the carcass of what l. animal, bird, fish. In the evening … Comprehensive Explanatory Dictionary of Russian Verbs

Nessov. crossover 1. Remove the entrails from the killed animal. Ott. transfer colloquial decrease. Open up, dissect a corpse. 2. transfer. colloquial decrease. Take out the contents of something for the purpose of robbery, in a hurried search for something, etc. Explanatory dictionary… … Modern explanatory dictionary of the Russian language by Efremova

bowel- gut, shu, shit ... Russian spelling dictionary

bowel- (II), gut /, shi / shh, sha / t ... Spelling dictionary of the Russian language

bowel- cut … Thieves' jargon

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When breeding chickens, it is important to know not only how to care for them and how to slaughter them, but also how to butcher them. This process has its own subtleties and, if you follow them, cutting the chicken will not be difficult.

In the event that the breeder has a poultry meat processing workshop, then the processing of carcasses occurs automatically.

Manual cutting of poultry is used only for non-mass processing of chickens. You need to cope with this work quickly, since the more the bird remains untreated, the higher the risk that it will spoil.

Evisceration

The first thing to do with the chicken after it has been plucked is to gut it. The more offal remains in the carcass, the more likely it is that the meat will start to rot.

Chicken should not be fed for 12 hours before slaughter. so that her intestines are completely cleansed and gutted as easily as possible.

If there is a processing plant, then the guts of the poultry are usually sent to the preparation of animal feed. On their own farm, they are washed and, after high-quality grinding, are used as feed for poultry, because they are an excellent additional source of proteins and proteins for it.

It is best to familiarize yourself with how to carve a chicken in stages. Step-by-step instruction avoids mistakes.

Evisceration is carried out in the following sequence:

• Removing the anus- for this, the chicken carcass is placed on the back and the anus is cut with a sharp knife in a circle, without inserting the blade very deeply, so as not to pierce the insides. If the intestines are cut and the remnants of its contents come out, then the meat will be completely spoiled and the chicken will only be used for feeding animals. It is not necessary to pull the anus.
• Anus to keel incision- it is also important to be careful not to cut through the intestines.
• Removal of entrails- take out the insides in a bowl, which is prepared in advance. The intestines are carefully removed by pulling on the anus. Once all the intestines are in the bowl, the chicken's stomach and liver are excised. Cutting out the liver is best without separating it from the gallbladder. It is removed after removing the liver. This minimizes the risk of crushing the bubble and spoiling the product. In production, the separation of the gallbladder from the liver is automated.
• Extraction of goiter- by the time of slaughter, the goiter of the chicken must be empty, otherwise it will be problematic to butcher the chickens at home. If the chicken was slaughtered without preparation or died as a result of an accident, and its goiter is full, to extract it, an incision is made in the skin on the neck and the organ is pulled out through it. This manipulation is a little tricky and requires certain skills.
• Removal of genitals- a testicle is cut out from a rooster with a sharp thin knife. When the chicken is butchered, the ovaries are removed.
• Removal of the heart- it is cut out with the same knife as the genitals.
• Flushing- the gutted chicken is quickly washed with cold running water. When there is a processing workshop, flushing is carried out automatically, and water is supplied under high pressure.

This evisceration scheme is optimal for cutting a chicken carcass on your own. In poultry farms there is a workshop for processing chickens, and there the automatic evisceration is only controlled by the line operator to prevent rejects.

After the giblets are removed, the question arises of how to cut the chicken quickly and competently. If you plan to cook a whole carcass, then on gutting its preparation for cooking ends.

It is not economical, and therefore the hostesses most often divide the chicken into pieces for cooking from one carcass of several dishes.

No waste

This method is the most profitable. Cutting is carried out in the following sequence:

• Separation of legs - carried out by putting the carcass on the back and pulling the leg to the side. The junction of the leg with the body is notched. The leg is turned out of the joint and then finally separated from the body with a knife.
• Separation of the wings - the shoulder joint is incised and then the wing is completely separated, pulling it slightly to the side.
• Halves along the spine and in the middle of the breast.
• Separation of the breast and back at the junction of the ribs.

If it is necessary to cut the carcass of a large chicken, each half of the breast is additionally cut into 2 parts.

The meat processing plant chops up the carcass automatically, which is why it is impossible to exclude the presence of bone fragments in the meat. With home cutting, this does not happen.

Chicken pieces are stored in the freezer. To get quality meat, it is important to know exactly how to cut a chicken carcass.

Into portions

Butcher the chicken into portions, which will be close in size, is usually required if the bird is going to be served on the table.

To understand how to properly cut a chicken in this way, you need to familiarize yourself with what exactly and in what sequence is performed.

1. An incision is made across the back of the chicken under the shoulder bones.
2. Longitudinal section from the middle of the first section to the tail.
3. Separation of the muscles of the legs from the ridge.
4. Inversion of the legs from the joints.
5. Complete leg separation.
6. Section towards the neck from the center of the cross section.
7. Separation of the shoulder blades from the chest with a thin and sharp knife.
8. Separation of the carcass along the backbone from the inside.
9. Separation of the wings with part of the breast.

The part of the breast that does not have wings goes to the fillet. To cut the chicken into portions, the hostess can change the technology for herself, so that the process is most convenient for her.

Conclusion

Cutting a chicken carcass into pieces is quite simple, despite the fact that the process consists of several stages.

When there are a lot of broilers growing on the farm for slaughter, the owner needs to master the cutting technique.

Video

Best of all, in order to understand how to butcher a chicken, watch the video.

Evisceration

Butchering

Store-bought canned food is a product with intrigue: you never know what you will see under the lid - whole fish carcasses in appetizing sauce or something inedible.

And try to do some handicrafts yourself! Having learned how to cook homemade sprats, you are guaranteed to protect yourself from any disappointments in the future.

Why homemade sprats are better

Homemade sprats are prepared from different small fish- sprats, capelin, herring, and the filling for them is a very noble mixture of absolutely natural ingredients, which will be discussed below: no liquid smoke, preservatives and other chemicals, which means that sprats can be given even to children without fear.

There are options for making homemade sprat in the oven, in a pan, in a pressure cooker and a slow cooker, so you have the opportunity to compare them and choose the best one.

What do you need to make sprat

So desire is ripe. You must have:

• Sprat, capelin or herring, fresh frozen - 1 kg
• Vegetable oil (sunflower or olive) - 1 glass
• Salt - 1 tablespoon
• Dry brewing black tea - 2 tablespoons with top, a glass of boiling water for brewing
• Black and allspice peas - 5-6 pieces
• Cloves (if you like spicy fish) - to taste

Sprats are cooked in a deep cast iron skillet, so prepare that too if you're not going to use a multicooker or pressure cooker.

Preparation of fish. To clean or not to clean?

So, let's start with processing the fish: you need to completely defrost it, sort it out, removing the heavily damaged carcasses, and rinse it thoroughly.
Do I need to gut the fish? How many housewives, so many opinions: some thoroughly clean the abdomen from the entrails and remove the heads, others only sort and wash the fish. What are you doing?

Homemade sprat recipe in the oven

1. Make a strong brew, cool it down
2. Turn on the oven. It will just warm up to the 120-150 degrees you need while you are laying fish
3. Pour all the oil into the pan and put the carcasses of the prepared fish, sprinkle them with seasonings. The tea leaves, which should have the color of tar, should be removed and dissolved in a liquid salt
4. Pour it over the fish so that the tea leaves evenly cover the carcasses, trim them
5. Place the skillet in the oven, reduce the heat to low and cook the fish for about an hour.
6. When done, carefully place the sprats with a wide slotted spoon on a flat plate.

Serve cold sprats, pour over the resulting sauce, garnish with herbs and a slice of lemon.

Sprat recipe in a skillet

This recipe will work for you if you have a divider - a device for evenly distributing fire over the bottom of the pan. It is necessary so that the sauce does not boil away, because it will take a long time to stew the fish.

1. Place fish, sauce and spices in a deep skillet with a lid, as in the previous recipe
2. Put a divider on the hotplate and a frying pan on top
3. Wait until everything boils, and reduce the heat to the lowest, cover the pan with a lid
4. Carcasses fish for an hour and a half

Put the finished dish on a plate and pour the sauce.

Sprat recipe in a slow cooker

A multicooker is a great tool for cooking homemade sprats: they turn out to be much tastier than in a regular frying pan.

1. Put all the ingredients in a multicooker pan, cover with oil and tea leaves
2. Close the lid and set the "Extinguishing" mode for an hour and a half

When ready, put the sprats on a dish, refrigerate and serve with the resulting sauce.

Sprat recipe in a pressure cooker

Sprats in a pressure cooker are not only very tasty: under high pressure, all bones in the fish soften in a short time, so the snack prepared in this way melts in your mouth.

1. Place fish and seasoning in a saucepan, cover with oil and tea leaves
2. Close the lid and put it on fire
3. Wait for the hiss, reduce the fire and cook the sprats for 30-50 minutes, depending on the size of the carcasses
4. When everything is ready, remove the pressure cooker from the stove, wait until the hissing stops and open it. Gently place the fish on a platter, pour over the sauce and serve.

That's all the wisdom of making homemade sprats - as you can see, this is not at all difficult. Golden carcasses under delicious sauce can be served as a separate snack for festive table or submit them with potato side dish for breakfast or dinner.